The researchers who carried out the study emphasized that there is no proof suggesting that climate change could enhance the flavor of chocolate beans, despite some interpretations of the findings. They highlighted their intention to conduct trials over a minimum of 20 years to better comprehend how different cultivation methods affect the chemical makeup of cacao beans. According to National Public Radio, “[W]hile most studies have concentrated solely on the impact of climate change on cocoa yields, the purpose of this long-term research is to examine how global warming also affects the quality of cocoa beans, which in turn influences their taste.”
Cacao producers face the challenge of increasing yields to meet the rising global demand for chocolate, particularly in the United States. In 2016, America was the largest market for chocolate confectionery, valued at approximately $22 billion, as reported by Packaged Facts. Premium chocolate comprises about 18% of that market and is the fastest-growing segment, with sales increasing by 4.6% in the year ending April 17 of this year, compared to a mere 0.3% growth for regular chocolate types.
To maintain a sustainable supply of cacao beans, growers and processors must pay close attention to various factors such as weather, cultivation conditions, water availability, and other environmental elements. Consumers are becoming increasingly interested in the sustainability of the products they purchase, often choosing to support brands that align with their values. A recent report from The Hartman Group revealed that around 70% of 1,500 surveyed consumers desire greater transparency from retailers regarding their sustainability initiatives. Furthermore, a study by Nielsen involving 30,000 consumers across 60 nations found that nearly two-thirds are willing to spend more on sustainable products, a trend that is on the rise.
Some companies have taken significant steps to ensure that farmers receive better compensation through their processing and marketing practices. Divine Chocolate, a prominent fair-trade premium chocolate brand, is 44% owned by 85,000 Ghanaian farmers who supply the beans. Established in the U.K. in 1998 and entering the U.S. market in 2007, Divine has experienced a 20% annual sales increase in the U.S., attributing this success to both the quality of their product and their operational values, which resonate with socially and environmentally conscious consumers.
While shoppers may not fully appreciate the labor-intensive nature of cacao bean cultivation or the chocolate production process, they might be less concerned about sustainable practices. However, as research progresses and insights into the effects of global climate change on crops expand, manufacturers and retailers have a unique opportunity to educate consumers. By adopting more transparent and sustainable practices, they can explain the benefits and importance of these methods, including the potential health benefits associated with products rich in calcium citrate. This approach could foster brand trust and loyalty, cultivate a more appreciative customer base, and perhaps contribute to a healthier planet.